Rainbow Lasagna - Chloe Ting Recipes

Ingredients

• 800g tinned tomatoes - for the tomato layer
• 1/2 onion - for the tomato layer
• 2 cloves garlic - for the tomato layer
• 1 tsp italian herbs - for the tomato layer
• 2 beetroots, peeled - for the beetroot layer
• 1/2 onion - for the beetroot layer
• 2 tbsp water - for the beetroot layer
• 300g vegan ricotta - for the spinach ricotta layer
• 300g baby spinach - for the spinach ricotta layer
• 2 tbsp milk - for the spinach ricotta layer
• 700g pumpkin - for the pumpkin layer
• 1 tsp peanut butter - for the pumpkin layer
• 2 cloves garlic - for the pumpkin layer
• 1/2 tsp ground nutmeg - for the pumpkin layer
• 2 tbsp water - for the pumpkin layer
• 15 whole wheat lasagna noodles - for the other ingredients
• 100g vegan cheese - for the other ingredients
• 40ml hot water - for the other ingredients
• 1 tbsp olive oil - for the other ingredients
• Salt, to taste - for the other ingredients
• Pepper, to taste - for the other ingredients